Well I just came across my favorite Cheesecake recipe for the Holidays. If anyone loves Cheesecake, you have to try this one. It is very easy to make, but prepare it a day before you intend on eating it.

Crust:
1/4 cup graham cracker crumbs (about 24 squares) or you can buy the box with the pre-crushed graham cracker crumbs.
2 Tablespoons granulated sugar
1/2 cup butter or margarine, melted

Cheesecake:
1/2 cup all purpose flour
2 teaspoons pumpin pie spice
2 Tablespoons brandy, if desired
1 can (15 oz) Pumpkin
4 bars of (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 Eggs

1. Heat over to 325 degree
In small mixing bowl, combine the Crust Mixture- cracker crumbs, sugar and butter. In greased 9-inch springform pan, press crumb mixutre over bottom. Bake crust for 8-10 minutes or until set. Cool for 5 minutes at room temperature. Refrigerate for another 5 minutres or until completely cooled.

2. In small mixing bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In a large mixing bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat in eggs, one at a time on a low speed just until blended. Gradually bean in the pumpkin mixture until smooth. Pour over cooled crust.

3. Bake for 1 hour 15 minutes to 1 hour 25 minutes or until set. But center of cheesecake still jiggles slightly when moved. Turn oven off; open door at least 4 inches and let cheesecake remain in oven for 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack for additional 30 minutes. Refrigerate at least 6 hours or overnight before serving.

4. Run knife around edge of pan once again to loosen cheesecake. Carefully remove side of springform pan before cutting. Enjoy!

Yeilds - 16 servings
Calories- 430 per serving (worth every bite)